I absolutely love Fridays. Fridays are made for fun and I love every bit of my weekend. This was just the longest and hectic work week ever and I’m looking forward to a couple days off from the daily grind. Plus, I had the worst kitchen fail last night. I broke one of my large pyrex baking dishes and it shattered into millions of pieces all over my kitchen and oven. It was a kitchen disaster and the ugliest mess that I ever had to clean up. Horrible.
Luckily, this dish was made before the pyrex fiasco. If there is anything that you must do this weekend, I highly suggest you make this peaches and cream cake. It will make you swoon in sheer bliss and forget about the shattered pieces of glass in all the ninnies and cracks of your kitchen. FYI: Shop-vac vacuums are your best friend. (Just saying.)
This wonderful dessert is a combination of a peach cake and cheesecake all rolled into one. Peaches are one of the best fruits to enjoy during the summer. You should take advantage of the summer bounty and make this delightful dessert. It’s a creamy and luscious dessert and the perfect way to indulge when everything in your kitchen fails. Happy Friday and please avoid any kitchen blunders if you can!
Peaches and Cream Cake
Adapted from Mel’s Kitchen Cafe
Ingredients: 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 2 eggs 1 cup milk 6 tablespoons butter, melted
Peaches & Topping: 3 ½ cups fresh peaches, sliced and skins removed, about 6 medium peaches
16 ounces cream cheese (2 bars), room temperature 1 cup sugar 4 tablespoons lemon juice Cinnamon & turbinado sugar for sprinkling
Preheat the oven to 350 degrees. Lightly grease a 9×13 baking pan with cooking spray. Set aside. In a large bowl, whisk together the flour, baking powder, salt, sugar and cornstarch until combined. Make a well in the middle, and add the vanilla extract, eggs, milk and melted butter. Mix until fully combined. Spread the batter evenly in the pan using a spatula. Slice the peaches into slivers, and add into the prepared pan. Make sure to evenly space them. In the bowl of the stand mixer, cream the cream cheese, sugar and lemon juice until light and fluffy. Spread the cream cheese mixture evenly over the peaches and using a spatula to evenly spread out. It doesn’t have to completely cover the peaches. Sprinkle the top with turbinado sugar and cinnamon until lightly covered. Bake for 55 to 60 minutes until the edges are puffed and golden and cream cheese layer has bubbled slightly on top. If the middle layer is still jiggly, bake until it is no longer jiggly. Serve warm or at room temperature.
Yield: 18 servings
Review: Scrumptious! This dessert makes plenty, so make sure to share with your friends and family. It’s one summer-y sweet treat that you will love! On the bright side, I have a good excuse to go shopping for a new 9×13 baking dish.